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(Vegetables) - (The International Jewish Cook Book)

Cut boiled onions into quarters; put them in a baking dish and mix well
with cream sauce; cover with bread crumbs and bits of butter and place
in the oven until the crumbs are browned.

Other Recipes

Escalloped Onions

Boil onions in salted water with a little milk until they are tender.

Put a layer of onions in a baking dish, scatter bread crumbs over them,

dot with butter, season with pepper and salt and a dash of powdered

sage, repeat this until the dish is full, pour over a half-cup of cream

or milk. Cover the top with bread crumbs dotted with butter. Bake a

light brown and serve.

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